Crostata della Nona di Giulia

IMG_0997 IMG_0995 IMG_1008Today is a very special Fiesta Friday for me. I have completed my first year of blogging (I cannot believe it), one year of sharing recipes with you, connected with people from different countries. I have discovered a fascinating world of cooking with true passion. I don’t know how many recipes I bookmarked already, and how many times my eyes drooled in front of the screen. I just love cooking, it’s always a real pleasure and more when I received friends at home.

Thank you Angie from The Novice Gardener  for your enthusiastic Fiesta Friday and a big thanks to our Australian Co-Hostesses Margot from Gather and Gaze  and Saucy from Saucy Gander for hosting our fiesta this week!

Today I chose to cook the Crostata della Nona di Giulia, posted on Polianthus blog. This beautiful Crostata made me dream all week, and so I have decided it was the best way to celebrate with you!

Serves 8

Ingredients: (For the crust)

  • 300g of plain flour/all purpose flour
  • 100g of icing sugar (I use icing sugar instead of 150g of white granulated sugar as mentioned on the original recipe)
  • 150g of soft butter
  • Zest of 1 lemon
  • A pinch of salt
  • 1 teaspoon of baking powder
  • 1 egg

Procedure:

  1. In a large bowl add the flour, the icing sugar, the zest of 1 lemon and the baking powder.
  2. Start to sift and add the soft butter.
  3. Mix with your fingers and add 1 egg.
  4. Mix until you assemble the dough.
  5. Wrap the dough in a plastic wrap and keep it into the fridge for 1 hour (for me).
  6. Grease a tart pan .
  7. Roll your dough between two big sheet of parchment paper or plastic wrap.
  8. With a rolling pin, flatten the dough and make a circle shape, the size of your tart pan (keep a little of the dough to make a lattice on the top of the Crostata for decoration – as seen in the pictures)
  9. Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap.
  10. With a fork, poke the bottom of your dough and set aside.

Ingredients: (For the filling)

  • 60g of white granulated sugar
  • 60g of soft butter
  • 60g of Almond powder (I don’t have almond flour as mentioned in the original recipe, I used almond powder)
  • 1 egg
  • 300g of Jam (I opted for a delicious Quetsches jam/Plum jam from Alsace, a region close to Germany and Switzerland). Plums are ideal to make tarte/crostata in this season.

Procedure:

  1. In a bowl add the almond powder and 1 tablespoon of sugar from the 60g of sugar.
  2. Mix with a fork and set aside.
  3. In another bowl add the rest of the sugar, the butter and 1 egg.
  4. Pour the mixture of the first bowl (almond powder & sugar) into the second bowl.
  5. Mix with a fork all the ingredients (the cream becomes unctuous).
  6. Pour the mix of the almond and sugar and continue to mix until all blended together.

Final procedure:

  1. Preheat the oven to 180C degrees.
  2. Spread into the bottom of the crust the filling (don’t forget the corner/edges).
  3. Add the jam on the top.
  4. With the rest of the dough, cut stripes and put them on the Crostata (as seen in pictures).
  5. Bake for 45 minutes, remove from the oven when the crust is golden brown, allow to cool for 1 hour.
  6. Serve with a hot strong Italian coffee.

This Crostata is tasty, sweet and delicious, and received stellar comments from the whole family!

Bon Appetit.

PS: Make sure to visit all these wonderful bloggers this week.

PSS: Thank you to my family, my friends and my loyal followers for your continuous support during this first year of blogging, here is a picture of my favorite post of each month of my blogging year 🙂photo1(2)

93 thoughts on “Crostata della Nona di Giulia

  1. Congratulations, Linda, on your first blog anniversary! (My blog’s anniversary is also coming up this sunday) You have shared so many wonderful recipes with us during this year. And, this crostata from Polianthus is one of the recipes I bookmarked last week from Fiesta Friday to try out as well. Glad you tried and enjoyed it! 🙂

    • Thank you very very much Ahila, you are one of those who have supported me since the beginning and trying my recipes (which I really appreciate). Funny we celebrate at the same time our blog anniversary… (Congrats !!). The Crostata was so tatsy 🙂 Have a superb weekend!

  2. Congratulations, and Happy Blogaversary! Huge milestone, you should be proud of yourself….AND of this crostata- it looks fantastic. Happy FF 🙂

  3. Congratulations on completing one year of fantastic blogging. I use your recipes a lot, and this one looks like another I will try using my own summer preserves. Have a lovely weekend.

  4. Congrats on your bloggaversary! What a beautiful crostata to celebrate! It’s perfect. I love the use of plums. So perfectly seasonal. I really like this recipe!

  5. Wow! Happy one year blogging anniversary! What a milestone! I passed my 50th post today and that seemed huge enough, but a whole year – wow. Love that you brought Polianthus’s crostata to the party too, I had intended to make this at some point too, looks delish!

  6. Congrats on your one year! Your blog is stunning, Linda, and drives me to try my hand at new ingredients and dishes. Such beautiful photos and recipes. Thank you for sharing them with us. The crostata looks delightful!

    • Ngan, thank your for your supportive and nice words, for reading my posts. I really appreciate. I’m glad I met you at the FF 😀 I have learned so much from your blog. The Crostata was really tasty!

  7. Happy Anniversary Linda!!! So exciting!!! And this Crostata certainly is a great way to celebrate! Once again, you have brought such a beautiful creation!

  8. Linda, With a big smile, Congratulations for your blog’s first birthday! You have graced our screens with your superb creations. Everything you post is first class. I always look for your post in the ‘Reader’, as I know I am in for a treat. ❤

  9. Bonne fête à ton blog ! Et quelle belle crostata, c’est donc pour ça que tu as utilisé la confiture de quetsches ! Tu as bien fait, elle a l’air vraiment délicieuse!

    • Merci beaucoup Daria 🙂 Je n’arrive pas a y croire mais je suis ravie. Je suis super contente d’avoir trouver ton blog (tes recettes sont geniales). Ou,i la confiture de questches je l’avais reserve pour cette Crostata, elle etait vraiment delicieuse. Bon dimanche sans oublier le Grand cette fois!

  10. Linda my sincere congratulations on your first year. I have to say that everything what’s good in blogging for me started with your first comment and your visits on my blog. You’ve got loyal followers, because of the way you are- always dedicated and always there for us. I’m sure every year you will have more comments like mine 😀 And now seriously- this crostata looks delicious!Beautiful and tempting pictures as always 😀 xx

    • Thank you very much for your kind words Marta 🙂 It sure means a lot, and also thank you for being one of my loyal followers. I love being a loyal follower of yours for sure!! XX

  11. Congratulations! Your couldn’t have picked a more beautiful dish. Thank you for sharing, and her’s to another successful year filled with many more blogging friends! (Raise your favorite beverage now)

  12. Oh Linda, that’s so exciting that this is your 1st Blogiversary – even more reason to get dressed up and party at Fiesta Friday! Congratulations on a wonderful first year, it’s been a joy to read your posts and to get to know you through La Petite Paniere. I’ve been wanting to make this beautiful Crostata all week too, since seeing it on Polianthus – might just be our dessert one night over the weekend! Thanks so much for bringing it along to the Fiesta! Margot 🙂

    • Thank you very much Margot for your kind words 🙂 Yes, quite the reason to celebrate I suppose, and definitely a good reason to make this delicious Crostata. Thank you once again for co-hosting this Fiesta 😀

  13. Congrats Linda on completing one year….cryostat a looks awesome and delicious dessert to celebrate special occasion and fiesta friday ..and wish you many more to come…happy FF. ..

  14. Great post ! I’ll have to go see Polianthus crostata and see what made you dream all week. I really like your lattice work on this. Congratulations on one year of blogging. Your work is beautiful here.

    • Thank you very much Seana for your kind words, and especially for your support during this year 🙂 Yes, you must, his work is brilliant! Thanks once again and enjoy the rest of your weekend 😀 X

  15. Linda! Happy Fiesta and a huge congratulations on one year of blogging! I love Italian tarts, and this is no exception – beautiful pastry work. Coincidentally, this week, I am making a slightly different version of the Tcharek el Ariane pastry that you posted for the last FF – almost ready to publish. Isn’t it great how we discover each other’s recipes through FF? 🙂

    • Thank you very much for your kind words Saucy 🙂 Yes, not only recipes but we also discovered each others blogs through this wonderful Fiesta! Thanks once again for co-hosting and also your Tcharek’s are awesome 😀

  16. Pingback: Breakfast Biscuit | Fiesta Friday #27 | The Novice Gardener

  17. Congrats, Linda!! I just realized that there is a large group of us who all started blogging about a year ago! Mine is coming up in a few days too, so it is really lovely to celebrate with you and enjoy a scrumptious piece of your crostata! 😀

    • Thank you very much Julianna 🙂 In that case here is an early congratulations for yours! One year only, but it feels like so much more! So great that we met through this wonderful Fiesta. Oh and btw, I made two crostata 😀

    • Thank you so much Jhuls 🙂 I did it, one year of posting recipes but the must important of blogging is to discover so many wonderful blogs including yours xx
      The Crostata was so yummy with my latte 😀

  18. Congratulations on your first year of blogging, Linda! You’ve certainly offered a delicious array of recipes over the course of the last year…can’t wait to see what year two has to offer!
    This crostata you’re sharing today looks scrumptious. 🙂

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